Hi ya'll. I've been using Michael Ruhlman's Charcuterie as my guide, but he's let me down here.
Basically I want to know how the bone will effect the curing process. Do I need to make adjustments to the strength of of the brine or it's brining time. Can I brine legs and breast together?
Monique
Basically I want to know how the bone will effect the curing process. Do I need to make adjustments to the strength of of the brine or it's brining time. Can I brine legs and breast together?
Monique
Welcome to DC.
